A bit of cross-cultural liberty has been taken with the cured smoked loin. I love the flavour of potato with kale or cabbage, known in Ireland as colcannon, and a little browning in the pan adds a gorgeous crunchy take on the original. It goes so well with the kassler you feel like you’ve met the love child of a German butcher and an Irish market gardener.
Level of difficulty: easy
Season: Winter